This document discusses vitamins and the production of vitamin B12 through fermentation. It defines what vitamins are and classifies them as either fat-soluble or water-soluble. Vitamin B12 is described as being water-soluble and important for nervous system and blood cell functions. The document outlines the industrial fermentation process for producing B12 using selected bacteria like Pseudomonas denitrificans and Propionibacterium freudenreichii subsp. shermanii grown under specific conditions in a liquid medium. It discusses the aerobic and anaerobic pathways that different microorganisms use to synthesize B12 and describes methods like submerged fermentation and recovery processes like heating and filtering to harvest the

1. Pharma Knowledge
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2. Vitamin
• A vitamin is an organic molecule (or related set of
molecules) that is an essential micronutrient which
an organism needs in small quantities for the proper
functioning of its metabolism.
• Essential nutrients cannot be synthesized in the
organism, either at all or not in sufficient quantities,
and therefore must be obtained through the diet.

3. FAT SOLUBLE VITAMINS
 Vitamin A (Retinol)
 Vitamin D
 Vitamin E (Tocopherol)
 Vitamin K (Phylloquinone)
WATER SOLUBLE VITAMINS
 Vitamin B Complex
– Vitamin B1 (Thiamine)
– Vitamin B2 (Riboflavin)
– Vitamin B3 (Niacin)
– Vitamin B5 (Pantothenic acid)
– Vitamin B6 (Pyridoxine)
– Vitamin B7 (Biotin)
– Vitamin B9 (Folic Acid)
– Vitamin B12 (Cobalamin)
 Vitamin C (Ascorbic acid)
Classification of Vitamins
Vitamins can be classified as “Fat soluble vitamins” and “Water
soluble vitamins”.

4. Vitamin B12
• Vitamin B12, also known as cobalamin.
• It is a water-soluble vitamin involved in
the metabolism of cells of the human body.
• It is one of eight B vitamins.
• It is a cofactor in DNA synthesis, and in both fatty
acid and amino acid metabolism.
• It is important in
– Normal functioning of the nervous system and
– in the maturation of developing red blood cells in
the bone marrow.

5. Production of Vitamin B12 by
fermentation
• Industrial production of B12 is achieved
through fermentationusing of selected
microorganisms.
• The species used for fermentation process are
– 1. Pseudomonas denitrificans
– 2. Propionibacterium freudenreichii subsp. shermanii
• These are grown under special conditions to enhance
yield.
• bacteria, do not produce any
exotoxins or Propionibacterium endotoxin
• They are generally recognized as safe by the Food and
Drug Administration of the United States.

6. Production of Vitamin B12 by
fermentation
Inoculum
Pseudomonas denitrificans or
Propionibacterium freudenreichii subsp. shermanii
Medium
Glucose
Corn steep
Betain
Cobalt
5,6 dimethyl benzimidazole (for P. denitrificans)
pH 7.5
Temperature 30oC

7. • Aerobic pathway that requires oxygen and in
which cobalt is inserted late in the pathway found
in
– Pseudomonas denitrificans and
– Rhodobacter capsulatus.
• Anaerobic pathway in which cobalt insertion is
the first committed step towards cobalamin
synthesis; found in
– Salmonella typhimurium,
– Bacillus megaterium, and
– Propionibacterium freudenreichii subsp. shermanii.
Production of Vitamin B12 by
fermentation

8. Fermentation method
• Submerged fermentation involves the growth of
the microorganism as a suspension in a liquid
medium in which various nutrients are either
dissolved or suspended as particulate solids in
many commercial media.
• The culture conditions are made uniform with the
help of sparger and the impeller.
• Batch-fed fermentation and continuous
fermentation are two common methods involving
submerged fermentation.
Production of Vitamin B12 by
fermentation

9. Recovery of Vitamin B12
Bound Vitamin solubilized by heating at 80-120oC for
30 min.
The solid and mycelium are filtered or centrifuged
and fermentation broth is collected.
Production of Vitamin B12 by
fermentation

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